A must for summer BBQ burgers everywhere - quick red onions pickled with spices and a bit of heat.
Prep Time15 minutesmins
Cooling time1 hourhr
Total Time15 minutesmins
Course: Condiment, Preserves & pickles
Cuisine: BBQ
Keyword: quick pickle
Servings: 1500ml jar
Author: Trish | The infinebalance Food Blog
Ingredients
2large red onionsthinly sliced
1-½cupswhite vinegar
4tablespoonswhite sugar
½teaspoonsalt
1bay leaf
2small dried red chili peppers
12whole cloves
5-6whole all spice berries
¼teaspoonof each of the following spices: whole cumin seedsblack peppercorns, black mustard seeds, fennel seeds
Instructions
In a medium stainless steel pot, add vinegar, sugar, salt and all the spices and bring to a boil over medium high heat. Add onions and bring back to a simmer, simmer for about 30 seconds. Using a pair of tongs, be sure to toss them in the vinegar so all the onions get doused. Don't worry if the onions seem a little raw a this point. They will soften as they sit in the hot vinegar. Remove from the heat and allow to cool completely.
That's it. Store in a glass jar with enough juice to cover for about 6 weeks, refrigerated. I promise they will not last that long.
Notes
Once cooked and cooled these pickles, store pickles in a re-sealable jar in the refrigerator for several months.